Pickled Jalapeños with Garlic and Vinegar

1.Prepare the jalapeños by washing them thoroughly and slicing into 1/4-inch rings. Remove seeds if a milder heat is desired, or leave seeds for extra spiciness.

2.Peel and thinly slice the garlic cloves.

3.In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, black peppercorns, coriander seeds, dried oregano, and bay leaf. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.

4.Once boiling, reduce heat and simmer the brine for 5 minutes to allow the spices to infuse.

5.Remove the brine from heat and let it cool slightly for 2-3 minutes.

6.Place the sliced jalapeños and garlic into a clean, sterilized glass jar (approximately 500 ml capacity).

7.Carefully pour the warm brine over the jalapeños and garlic, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.

8.Seal the jar tightly with a lid and let it cool to room temperature.

9.Once cooled, optionally drizzle olive oil on top to create a seal and add richness.

10.Refrigerate the pickled jalapeños for at least 24 hours before serving to allow flavors to develop. For best flavor, wait 3-5 days.

11.Store refrigerated and consume within 3 weeks for optimal freshness and crunch.